Huarache de Nopal

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Huarache de nopa

Prep Time: minutes
Cook Time: minutes
Yields: servings


  • 2 cups cooked, shredded chicken
  • 4 pads cactus (nopales) preferably without the spikes, otherwise remove spikes
  • 1 large tomato in slices
  • 1 cup Sour cream
  • 1 cup refried beans
  • 1 cup shredded lettuce
  • 1/2 cup cilantro garnish
Cactus pads (nopales) have incredible properties - it really is a super food! This creative and delicious way to enjoy huaraches will not compromise your waistline.

This recipe for huarache de nopal will amaze you. Huaraches are a traditional food in Mexico, characterized by having a thick tortilla topped with meat, beans, vegetables and any other creative ingredients you can dream up and wish to eat it with.

For a lighter version, I like to make a huarache de nopal. The nopal is a cactus pad, literally. It has a lot of great nutritional properties - it lowers your blood sugar levels, cholesterol and it's delicious. I always have at least 4 - 8 nopal pads in my fridge, they're easy to use when whipping up a healthy meal.

Sometimes they are difficult to find de-spiked, but do not get intimidated. Just carefully cut the spikes out and follow my instructions!


  1. Heat a comal over medium-high heat. While the comal warms up, remove spikes from the nopal with a knife. First cut its edges off, and then carefully and sideways, slice the skin and all the spikes and areas where there was a spike. Cook on the comal without oil for 8 minutes on each side for each nopal. They will be a darker green once cooked.
  1. On a plate, place a nopal, and spread 2 tablespoons of beans over it. Then, place lettuce over it, along with cooked, shredded chicken. Place 2 to 3 slices of tomato. Finally, garnish with sour cream and cilantro.

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